Homemade Maple Whipped Cream
This homemade maple syrup whipped cream takes just heavy cream, real maple syrup and vanilla. It whips up soft and fluffy in about 10 minutes, with a gentle maple flavor that’s perfect on pumpkin pie, apple crisp, pancakes and hot cocoa.
- Serves: 8 ½-cup servings
- Ready in: 15 minutes (10 minutes prep)
- Key ingredients: cold heavy whipping cream, pure maple syrup, pure vanilla extract
- Why you’ll love it: Light, fluffy whipped cream sweetened only with real maple syrup and a splash of vanilla. Spoon it onto pumpkin pie, apple crisp, pancakes or hot chocolate.
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Why This Maple Whipped Cream Works
- Just 3 ingredients. No stabilizers or artificial flavors, unlike most canned whipped topping.
- Maple syrup is the only sweetener. It replaces the usual granulated or powdered sugar and adds a warm maple flavor. It is still a sugar, so this is a naturally sweetened whipped cream, not a sugar-free one.
- Lightly sweet. 3 tablespoons of syrup for 2 cups of cream keeps it soft and not cloying, so it suits rich fall desserts.
- Fast. About 10 minutes with a stand or hand mixer.
Ingredients for Maple Whipped Cream
Maple whipped cream only has 3 ingredients so it’s super simple and I usually have all of the ingredients on hand, especially if I’ve been baking lately!
Heavy Cream – Heavy cream is rich and creates amazing fluffy, light delicious whipped cream.
Maple Syrup – Use 100% pure maple syrup, not pancake syrup or maple extract. Pancake syrup is mostly corn syrup with flavoring. Grade A Dark Color, Robust Taste gives the strongest maple flavor; Golden or Amber is milder. Maple syrup is the only sweetener here, so the whipped cream gets its sweetness from the syrup instead of granulated sugar.
Vanilla Extract – Please use real vanilla extract and not imitation. The taste is far superior. Vanilla adds not only flavor but an extra bit of sweetness.
How to Make Maple Syrup Whipped Cream
- Chill your tools. Put a metal bowl and the whisk or beaters in the freezer for 10 to 15 minutes. Cold cream whips faster and holds more air.
- Whip the cream. Pour in the cold heavy cream and beat on medium speed until it thickens and roughly doubles in volume.
- Add maple and vanilla. Pour in the maple syrup and vanilla. Beat on medium-high until soft peaks form.
- Check the peaks. Lift the whisk. Soft peaks curl over at the tip; stiff peaks stand straight up. Soft peaks are best for dolloping, stiff peaks for piping.
Tips for the Best Maple Whipped Cream
- Watch the last minute. Cream goes from stiff peaks to grainy fast. If it starts to look grainy, stop the mixer and gently stir in 1 to 2 tablespoons of cold cream by hand to smooth it out.
- Keep everything cold. Cream straight from the fridge and a chilled bowl give the most volume.
- Adjust the sweetness. Start with 2 tablespoons of maple syrup and taste. Add up to 1 more tablespoon if you like it sweeter.
Variations
- Maple cinnamon: Add ½ teaspoon ground cinnamon or pumpkin pie spice with the syrup.
- Bourbon maple: Add 1 to 2 teaspoons bourbon with the vanilla.
- In a whipped cream dispenser: See my whipped cream dispenser recipes.
How to Make It Without Heavy Cream
For a dairy-free version, chill a can of full-fat coconut milk overnight without shaking it. Scoop the solid cream off the top, then whip it with the maple syrup and vanilla the same way. Milk and half-and-half won’t whip because they don’t have enough fat.
How to Store Maple Whipped Cream
Maple whipped cream is best freshly whipped. Leftovers keep covered in the fridge for about 1 to 2 days, but they slowly soften and may weep a little liquid. Whisk briefly by hand for a few seconds to bring it back. To make ahead for a party, whip it up to a few hours early and keep it chilled.
What to Serve With Maple Whipped Cream
- A slice of easy bourbon pecan pie
- Layered no-bake pumpkin cheesecake
- Pumpkin cinnamon roll French toast for brunch
- Pumpkin spice Irish coffee
- More ideas in my easy pumpkin desserts for fall and Thanksgiving
Made this maple whipped cream? Leave a star rating and a comment below and tell me what you served it on!
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Maple Syrup Whipped Cream
Ingredients
- 2 cups cold heavy whipping cream (480 ml)
- 3 tablespoons pure maple syrup (45 ml)
- 1 teaspoon pure vanilla extract (5 ml)
Instructions
- Chill a large metal bowl and the whisk attachment or beaters for 10 to 15 minutes.
- Pour the cold heavy cream into the chilled bowl and beat on medium speed until it thickens and roughly doubles in volume.
- Add the maple syrup and vanilla and beat on medium-high until soft peaks form (the tips curl over when you lift the whisk). Stop here for dolloping, or beat 30 to 60 seconds more for stiffer peaks for piping. Don’t walk away, as over-whipped cream turns grainy.
- Use right away, or cover and refrigerate (see storage notes).
This isn’t sugar free – should change your title as it’s false advertising
Thank you, Ery, you were right. Maple syrup is a sugar, so “sugar free” was the wrong label. I’ve retitled the recipe and updated the post and nutrition so it’s clear it’s sweetened only with maple syrup. I appreciate you pointing it out!